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Recipe by Judy Landman

Heavenly Water Challah

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Heavenly Water Challah
Parve Parve
Easy Easy
20 Servings
Allergens

Contains

- Gluten - Wheat - Egg
3 Hours
Diets
- Vegetarian - Pescatarian

Yields 5 medium-large challos

Ingredients

Heavenly Water Challah

  • 1 and 1/2 cups oil, such as Gefen Canola Oil

  • 1–2 tablespoons salt

  • egg and sugar mixture, for wash

  • sesame seeds, cinnamon sugar, or za’atar, for garnish

Directions

1.

Place yeast and sugar in a bowl. Add two tablespoons water and mix. Allow a few minutes for the yeast to proof.

2.

Add the rest of the ingredients and mix well.

3.

Knead some more before forming into a nice smooth ball. Cover with a damp cloth and let it rise in a warm place for one and a half hours.

4.

Form into loaves and let rise for another 30 minutes.

5.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Brush challahs with egg and sugar mixture.

6.

Sprinkle with sesame seeds, cinnamon sugar, or za’atar.

7.

Bake for 10 minutes for a crispy crust. Then lower the oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake for another 30–35 minutes for medium-sized loaves.

Tips:

Add a bit of vanilla extract to the egg wash for a special taste.

Credits

Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.

Recipe tags

bread challah classic Jewish food Judy Landman traditional water challah
Heavenly Water Challah

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